Alexandr Trofimenkov

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Macaron pear, dorblu

  • Italian meringue-based classic butter
  • Dorblu cheese whipped ganache
  • Per compote






Macaron lime, estragon and olive oil

  • Italian meringue-based classic butter
  • Lie, estragon and olive oil ganache







Macaron coffee, praline

  • French meringue-based classic butter
  • Caramelized chocolate and coffee ganache
  • Hazelnut and almond praline






Macaron passion fruit, blood orange, milk chocolate

  • Italian meringue-based classic butter
  • Italian meringue-based chocolate butter
  • Passion fruit and milk chocolate ganache
  • Red orange confit





Macaron salty caramel, raspberry, milk chocolate

  • Italian meringue-based classic butter
  • Italian meringue-based chocolate butter
  • Milk chocolate-based salt caramel
  • Raspberry confit





Hazelnut macaron

  • French meringue-based hazelnut butter
  • Ganache with hazelnuts
  • Crispy layer






Macaron Snickers

  • Chocolate butter on Italian meringue
  • Salted caramel
  • Ganace with peanut paste






Lear how to make macarons dough on italian and french meringue, how to pipe macarons to obtain the same shape. Prepare 7 types of stable, shiny ganache and creams for filling macarons and find out how to decorate macarons elegantly.



Course Features

  • Lectures 7
  • Quizzes 0
  • Skill level All levels
  • Language English
  • Students 10
  • Certificate No
  • Assessments Yes
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Alexandr Trofimenkov KICA brand-chef When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. About types of sugar and their effect on the retention of water in a frozen product. About the properties of starch and xanthan gum in the preparation of texture berry coolies. According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. They can realize the taste even before its preparation. From the very beginning, Alexandr sets high standards of work, at which, at the end of the lesson, the students come out with slender products that can decorate the windows of demanding pastry houses. 2 years of work as a pastry chef at a factory in the best confectionery in Kiev “Honey”, 2 years of teaching at a pastry school of Hector Bravo, opening and conducting the production of luxury confectionery in Dubai, many years of experience in teaching and work at this field give Alexander Trofimenkov an opportunity to share theory and practice with students at the level of world-famous pastry art.


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